Description

Pecan Pie Lasagna is a delicious no-bake layered dessert combining a buttery graham cracker crust, creamy sweetened cream cheese, vanilla pudding, and a rich pecan pie filling. Finished with whipped topping and toasted pecans, this dessert offers a perfect blend of textures and flavors, ideal for holiday gatherings or anytime you want a decadent treat.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted

Cream Cheese Layer

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
½ (8 oz) tub whipped topping, thawed (half of 1 tub)

Pudding Layer

1 (3.4 oz) box instant vanilla pudding mix
1 ½ cups cold milk
½ tsp ground cinnamon
1 tsp vanilla extract

Top Layers & Garnish

1 (8 oz) tub whipped topping, thawed (remaining half)
1 cup chopped pecans, toasted
1 cup pecan pie filling or canned pecan pie mix
Extra whipped topping and whole pecans for garnish

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs with melted butter until fully incorporated. Press this mixture firmly into the bottom of a 9×13-inch dish to form an even crust layer.
Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue mixing until fully combined. Fold in half of the whipped topping gently to maintain a fluffy texture, then spread this creamy mixture evenly over the graham cracker crust.
Prepare the Pudding Layer: In another bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes or until the pudding thickens. Stir in ground cinnamon and vanilla extract for added flavor. Spread the pudding mixture evenly over the cream cheese layer.
Add the Pecan Pie Filling: Gently spread the pecan pie filling evenly over the pudding layer without disturbing the layers beneath.
Top and Garnish: Spread the remaining whipped topping over the pecan pie filling layer. Sprinkle the toasted chopped pecans evenly over the top, then garnish with whole pecans as desired for an attractive finish.
Chill: Refrigerate the assembled pecan pie lasagna for at least 4 hours to allow the layers to set and flavors to meld. For best results, chill overnight before serving.

Notes

For a firmer crust, bake the graham cracker base at 350°F for 8 minutes, then cool completely before layering.
You can substitute crushed vanilla wafers or shortbread cookies for the graham cracker crumbs in the crust.
Homemade pecan pie filling can be used instead of canned for a richer, fresher flavor.